Beef Chow Mein Reviews

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles  although they look similar, wonton noodles don't have the same rich texture.

Excellent! I found the fresh noodles at an Asian Market, Chinese Chow Mein/Kim sum is what they were called. I also got the Choy Sum at the same market, Bok Choy Sum is what they called it. I added 2 stalks of sliced celery and 1/4 teaspoon red pepper flakes. The noodle cake and sauce fabo! I made the recipe for 4 with 4 ounces of the noodles. It might have served 3 with more noodles but not 4. I used a 10 fry pan and it worked just fine.

So now I know what real chow mein is. I enjoyed it very much and loved munching on the left over noodles. I would increase all of the ingredients except for the noodles if you are really going to serve four.

This is not the dull, boring, tasteless chow meins of the past. This has wonderful, bright flavors and is deelicious! The sauce is great! The fried noodle cakes are a nice crunchy compliment. I was making this for 2 so only used 2oz. (dried) total of the noodles and found it to be plenty. I also did not make one large cake, but 2 individual ones. This made it much easier to manage frying in the wok. I plan to make this often.